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Grilled octopus with a spring vegetable sauté

Octopus is a delicacy best served with ouzo by the sea shore. There are a lot of recipes for it however all of them have the basis that you need to grill the octopus before deciding to cook it in order to tenderize it.

You will need :

2 to 4 octopus legs depending on how big they are.

1 glass of White Wine and 5 tablespoons of white wine vinegar

Spring Onions

Green Garlic

Rapini

Goat Horn Peppers

Whole grain Mustard

Pine Nuts

After you grill the Octopus legs for approximately 5 minutes from each side, separate them and place them in a large pan.

Slowly braise them in the white wine and white wine vinegar until tender. Lightly Char broil for a few more minutes.

Saute by adding the spring onions, green garlic and the rapini .

Toast the pine nuts.

In a seperate bowl create a dressing by slicing the goat horn peppers and mixing them with a tablespoon of the whole grain mustard.

Once everything is ready, lay down the octopus on a place with its sauce, add the greens, the toasted pine nuts and finish off with the dressing and Extra Virgin Olive Oil.